Beet Salad with Watercress and Fresh Pecorino

Ingredients

• 2 pounds beets peeled very thinly sliced preferably Chioggia
• 0.8 cup olive oil extra-virgin plus more for rubbing
• 0.3 cup orange juice fresh
• 6 ounces young pecorino cheese such as toscana or sardo, shaved
• 20 servings salt and pepper black freshly ground
• 18 ounces watercress thick
• 0.3 cup balsamic vinegar white

Equipment

• bowl
• oven
• knife
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 35
2. In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife.
3. Let cool, then peel the beets and cut them into wedges.
4. In a large bowl, whisk the 3/4 cup of olive oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper.
5. Add the roasted beet wedges, shaved beets, watercress and shaved Pecorino and toss well to coat.
6. Transfer to a large platter and serve right away.